Simply Carrot Cake Cupcakes

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Ingredients

1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots* (about 3 large carrots)
optional add-in: 3/4 cup chopped walnuts or pecans; raisins
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans

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